It has been a while since I made a post about my sourdough creations. I have done several experiments and I will have to share some of the results with you all. I have tried things like: versatile pasta dough which can be used for anything from plain noodles to tortellini and ravioli, and cakes like chocolate cake, banana cake, and coffee cake, and fun things like pizza dough and pierogies. I had no idea that all of these delicious foods could be made with sourdough and 100% whole wheat! I think it is wonderful to be able to serve my family delicious and nutritious foods using my sourdough starter. I hope you are inspired to do your own experimenting and please tell us what you've been baking in your kitchen! :)
Today I will be sharing my pancake recipe:
I was hoping to develop a sourdough pancake recipe without using additional flour. That way all of the nutrients would be ready to absorb without requiring a soaking time for the added flour. But the batter was just too thin so I had to add a 1/4 cup of flour. To make this recipe healthier you could prepare the added flour properly by combining the starter, egg, honey, melted butter, and salt the night before and allowing it to set at room temperature overnight: adding the baking soda in the morning. The soaking allows the bacteria in the sourdough time to breakdown anti-nutrients in the whole wheat flour. I chose to use baking soda to leaven the pancakes because it would have plenty of acid to react with in the sourdough starter. I started off using just 1/8 teaspoon of baking soda, which did a fine job at rising, but I increased the amount to 1/4 teaspoon to help tame the tart flavor of the starter. As an alkaline, baking soda will neutralize acids, therefore, making the level of acidity go down, and subsequently the tart flavor.
Whole Wheat Sourdough Pancakes
1 3/4 cups Sourdough Starter
1 TBSP. Honey
2 TBSP. Butter, melted
1/2 tsp. Salt
1/4 cup Whole Wheat Flour
1/4 tsp. Baking Soda
Beat together in a medium size bowl; starter, egg, honey, and melted butter. Add the flour and salt and stir. Sprinkle the baking soda over last and stir briefly, but thoroughly. The batter should begin to bubble visibly once the baking soda is added. You don't want to let the batter sit on the counter unbaked for an extended period of time once the baking soda has begun to react. The air bubbles will all rise to the top of the batter and escape leaving your batter and pancakes made with it flat. Cook the pancakes on a lightly greased hot griddle or skillet. They take a slight bit longer to cook than regular pancakes. Flip them over when the tops are getting dried out and cook until lightly browned. Serve with butter and syrup of your choice. Enjoy!